Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Ed Baines

Chicken spago


Serves 4

Ingredients

  • 2 corn fed chickens, each about 900g with the back bone removed, but the leg and the breast together (gives 4 portions)
  • 1 lemon, cut into wedges

For the stuffing

  • 1 large head of garlic
  • 2 bunches of flat leaf parsley
  • 2 tbsp olive oil
  • Juice 1 lemon
  • Salt and pepper

Method

  1. Bring a small pan of water to the boil. Smash the garlic bulb into individual cloves and boil them with the skin on for 15 mins. Drain through a sieve and allow to cool. Peel the husks from the garlic and mash the cloves in a mixing bowl. Add the parsley, followed by olive oil, lemon juice, salt and pepper and mix well.
  2. Lay the chicken in portions on a chopping board, skin side down. Stuff the garlic and parsley between the meat and the skin of the breast and leg of each piece of chicken. Place on a baking tray and put in the fridge until ready to cook.
  3. To cook the chicken, place on a hot griddle pan for 7-10 mins each side. Serve with a wedge of lemon, and green beans.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Kickstart for a Better YOU

Kickstart for a Better YOU

Healthy recipes and tips. More

Brought to you by

Video More Videos


Browse Recipes By...